Taxco miners' soup

Yield: 4 Servings

Measure Ingredient
4 \N Corn tortillas
\N \N Salt -- to taste
1 tablespoon Olive oil
1 medium Onion -- thinly slivered
1 small Garlic clove -- minced
½ teaspoon Ground cumin
2 \N Canned green chiles --
\N \N Finely chopped
15 ounces Canned tomato sauce
2 cups Chicken stock
1 cup Water
¼ pounds Monterey jack cheese -- in inch cubes
\N \N Sour cream -- for garnish
\N \N (opt )

1. Fill a deep, heavy skillet with about ½ inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into ½-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly.

2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.

3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes.

4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once.

5. Spoon in a little sour cream at the table, if desired.

Recipe By : The California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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